Choco Mint Mania Brownies from The Perfect Blend
This insanely delicious treat is so quick and easy, it’s hard not to make it every week! One rich, creamy square is never enough. Suppress any urge to reduce the measure of peppermint extract. It may seem like it’ll be overpowering, but trust me—you’ll get a perfect balance. The zucchini and the superfood powders sneak in the side door without getting in the flavor’s way, and put a great boost of goodness into your indulgence. Is there anything chocolate can’t cover up?
Recipe type: Dessert
  • 1 cup raw walnuts
  • 1 cup firmly packed chopped pitted dates, plus more as needed
  • 1⁄4 cup cacao powder or unsweetened cocoa powder
  • 1⁄2 cup unsweetened almond milk (strained if homemade)
  • 1⁄3 cup coconut oil (in liquid form)
  • 1⁄2 cup cacao powder or unsweetened cocoa powder
  • 1⁄2 cup pure maple syrup, plus more to taste
  • 1 1⁄2 cups raw unsalted cashews, soaked
  • 3⁄4 teaspoon peppermint extract
  • Pinch of natural salt
Optional boosters
  • 1 cup peeled and diced zucchini
  • 1 tablespoon açaí powder
  • 1⁄2 teaspoon spirulina or chlorella powder
  1. Cut a piece of parchment paper to fit in the bottom of an 8-inch (20cm) square pan. Cut two long strips of parchment paper to fit along the bottom of the pan and up and over the sides and place them crisscrossed in the pan; this will help with removal of the chocolate slab after it’s frozen.
  2. To make the crust, throw the walnuts, dates, and cacao powder into a food processor and process until well combined. Form the mixture into a ball; if it doesn’t hold together, add more dates and process again. But add more dates gradually—you don’t want the crust to be too sticky. Press the mixture into the bottom of the prepared pan and set aside.
  3. To make the filling, throw all of the ingredients into your blender in the order listed, including the boosters, and blend for 1 to 2 minutes, until rich and creamy. To achieve the smoothest filling, stop the machine periodically and scrape down the sides of the container. Pour the filling into the crust. Cover the pan with aluminum foil and freeze for 4 to 6 hours, until solidified.
  4. To serve, transfer the pan from the freezer to the fridge and let thaw for about 30 minutes. Use the parchment paper tabs to lift the slab out of the pan. Using a sharp knife, cut it into equal-size squares. Keeping the squares together, return the slab to the fridge until ready to serve or for up to 7 days.
Because of the coconut oil, this filling will melt if left out at room temperature. If you add the zucchini booster, store the dessert in the freezer to keep it for more than 5 days.

CREDIT: Reprinted with permission from The Perfect Blend, copyright 2016 Tess Masters. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Photography copyright 2016 by Anson Smart.
Nutrition Information
Serving size: 20 Calories: 186 Fat: 12.5g Saturated fat: 4.5g Carbohydrates: 19.3g Sugar: 13g Sodium: 18.7mg Fiber: 2.5g Protein: 3.6g
Recipe by Jennifer Tyler Lee at